Roasted Vegetables and Ceps

Ingredients: (Conversion Chart)

• 2 large red peppers, cored and cut lengthwise
• 2 small eggplants, cut lengthwise
• 1 small butternut squash, cut into chunks
• 4 large tomatoes, quartered
• 8 medium ceps, cleaned
• 8 baby carrots
• 8 shallots, peeled
• ½ cup olive oil, divided
• 4 tablespoons balsamic vinegar, divided
• salt
• freshly ground black pepper

Directions:

1. Preheat oven to 425°F.
2. Place the peppers, eggplants, squash, tomatoes, ceps, carrots, and shallots in an oven dish. Add ¼ cup olive oil, 2 tablespoons balsamic vinegar, and season with salt and pepper to taste. Cook in preheated oven until vegetables are tender, about 30 minutes. Remove from oven.
3. Place the roasted red peppers, remaining ¼ cup olive oil, remaining 2 tablespoons balsamic vinegar, salt, pepper, and juices from the roasted vegetables in a food processor and puree until smooth.
4. Transfer pepper puree to a serving platter, and top with roasted vegetables.

Nutrition Info: